Hazelnut

The hazelnut is the fruit of the hazel tree and therefore includes any of the nuts deriving from species of the genus Corylus, especially the nuts of the species Corylus avellana.^[1] They are also known as cobnuts or filberts according to species.

Hazelnuts are used as a snack food, in baking and desserts, and in breakfast cereals such as muesli. In confectionery, they are used to make praline, and also used in combination with chocolate for chocolate truffles and products such as chocolate bars and hazelnut cocoa spreads such as Nutella. They are also used in Frangelico liqueur.^[2] Hazelnut oil, pressed from hazelnuts, is strongly flavored and high in monounsaturated fat. It is used as a cooking oil and as a salad or vegetable dressing.

Turkey is the world's largest producer of hazelnuts, accounting for 64% of total production in 2021.

^ Martins, S.; SimAues, F.; Matos, J.; Silva, A. P.; Carnide, V. (2014). "Genetic relationship among wild, landraces, and cultivars of hazelnut (Corylus avellana) from Portugal revealed through ISSR and AFLP markers". Plant Systematics and Evolution. 300 (5): 1035–1046. Bibcode:2014PSyEv.300.1035M. doi:10.1007/s00606-013-0942-3. hdl:10348/6564. S2CID 18832843.
^ Lim T. K. (2012). Edible Medicinal and Non-Medicinal Plants. Vol. 1: Fruits. Springer Science & Business Media. pp. 473–474. ISBN 9789048186617.

[genetic-1] Martins, S.; SimAues, F.; Matos, J.; Silva, A. P.; Carnide, V. (2014). "Genetic relationship among wild, landraces, and cultivars of hazelnut (Corylus avellana) from Portugal revealed through ISSR and AFLP markers". Plant Systematics and Evolution. 300 (5): 1035–1046. Bibcode:2014PSyEv.300.1035M. doi:10.1007/s00606-013-0942-3. hdl:10348/6564. S2CID 18832843.

[2] Lim T. K. (2012). Edible Medicinal and Non-Medicinal Plants. Vol. 1: Fruits. Springer Science & Business Media. pp. 473–474. ISBN 9789048186617.

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